Roasted Banana Butter Cake
This recipe is from episode 1 of Bakeology - my version of Laura Foo’s Por Por’s butter cake.
This cake is so easy to make, so very delicious. You can dress it up or down as much as you like and it is perfect with a cup of tea.
You can also swap out the roasted banana for almost any flavour you like! Fancy adding some orange zest and chocolate chips? Fold them in! Maybe you have a spare apple you’d like to use? Peel and dice it up, add some cinnamon to the flour and you’ve made yourself an Apple and Cinnamon Butter Cake!
Use this recipe as a base and get creative! This is a great one for getting kids involved in baking too.
Watch my how to video on Instagram.
INGREDIENTS
Roasted banana
3-4 ripe bananas, peeled and sliced in half length ways
Cake batter
250g self raising flour
250g butter (room temperature)
250g caster sugar
Zest of one lemon
6 eggs (room temperature)
1 teaspoon of vanilla
Roasted banana (from above)
To decorate
Icing sugar
OR
250ml thickened cream, whipped to stiff peaks
Lemon curd (shop bought or home made)
Fresh raspberries
METHOD
Roasted Bananas
Pre heat your oven to 200 degrees C.
Peel bananas, slice in half length ways so you have long halves of banana. Place on a small oven tray lined with baking paper. Bake in the oven for 20 minutes, or until golden brown and soft.
Cool on the tray and then place the roasted bananas in a bowl and mash with a fork. Set aside.
Cake
Reduce your oven to 180 degrees C. Line a small baking tray and grease and line a 20cm/8inch round cake tin. Set aside.
To make the cake batter, add the butter, lemon zest and sugar to the bowl of a stand mixer, and using the paddle attachment, cream the butter and sugar together for 3-4 minutes until light and fluffy. Scrape the bowl at least once during this time.
With the mixer on low, add one egg followed by some of the flour, mixing until almost combined before adding another egg, followed by some more flour. Repeat this until all the eggs and flour have been added, remembering to scrape down the bowl at least once during the process.
Gently fold the mashed roasted banana through the batter. Don’t overmix this, as you want the banana to be distinct from the batter once its baked.
Pour the batter into your prepared tin and bake for 50-60 minutes. It ready when cake tester or skewer comes out clean.
Allow to cool in the tin for 5-10 minutes before transferring to a cooling rack to cool completely.
Decorate
You can serve this cake, ideally with a cup of tea, in all it’s un-adorned glory.
If you want to be a little bit fancy, dust the cake with icing sugar just before serving.
If you want to extra bougee, whip some thickened cream to stiff peaks and place on the top of the cake. Using a teaspoon, swirl through blobs of lemon curd. Finish with fresh raspberries and serve immediately.
Store in and air tight container in the fridge for up to 5 days.
